Executive Sous Chef (Local Candidate only)/ Bếp Phó Điều Hành ( Người Việt)

• Hạn nộp: 15/07/2022
• Mức lương: 40 - 50 triệu

Thông tin cơ bản

Mô tả công việc

JOB DESCRIPTION:

• Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Follows proper handling and right temperature of all food products.

• Maintains purchasing, receiving and food storage standards.

Ensuring Exceptional Customer Service

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Administers the performance appraisal process for direct report managers.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

• Undertake any additional duties as requested by Executive Chef or Hotel Management.

Quyền lợi được hưởng

- Competitive salary and benefits

- Professional working environment

- Long term career opportunity in an international organization

Yêu cầu công việc

JOB REQUIREMENTS:

- Degree from an accredited university/ college in Culinary Arts, Hotel and Restaurant Management, or related major.

- 4 year experience in the culinary, food and beverage, or related professional area.

Yêu cầu hồ sơ

Please send your CV to Hoteljob.vn, Tin đã hết hạn

or submit CV at Staff Entrance - 88 Dong Khoi Street, Dist.1, HCMC

We will be reviewing your qualifications and experience with available position at the present time, and should your application be short-listed, we will then contact you for an interview.

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